| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Chocolate |
4 |
Servings |
INGREDIENTS
| 3 |
|
Ripe red pears; (Preferably Bartlett) |
| 1 |
tb |
Fresh lemon juice |
| 1 |
c |
Water |
| 6 |
tb |
Granulated sugar |
| 1/4 |
ts |
Finely chopped lemon zest |
| 1/2 |
c |
+ 2 tbsp granulated sugar |
| 2 |
|
Egg yolks |
| 1/8 |
ts |
Fresh lemon juice |
| 16 |
lg |
Pecan halves |
| 4 |
tb |
Heavy cream |
| 1 |
|
Egg |
|
|
White Chocolate "Ice Cream" |
INSTRUCTIONS
KAREN PHILLIPS CBTX40A
RED PEAR SORBET
PRALINES & CARAMEL SABAYON
EQUIPMENT: Measuring spoons, measuring cup, zester or
vegetable peeler, paring knife, cutting board, cook's
knife, hand grater, 2 stainless steel bowls (1 large),
2 1/2-qt saucepan, whisk, instant-read test
thermometer, ice-cream freezer, dinner fork, nonstick
baking sheet, 2 2-qt plastic containers, double boiler
Core and quarter the pears (do not peel). Grate the
pear quarters, then place the grated pear in a
stainless steel bowl and toss with 1 tablespoon lemon
juice. Refrigerate until needed. Heat the water,
sugar, and lemon zest in a 2 1/2-qt saucepan over
medium-high heat. Whisk to dissolve sugar. Bring to a
boil and boil for about 5 minutes until slightly
thickened.
Pour the hot sugar mixture over the grated pear and
stir. Cool in an ice-water bath to a temperature of 40
to 45 degrees, about 15 minutes. When cold, freeze in
an ice-cream freezer following the manufacturer's
instructions. Transfer the semi-frozen sorbet to a
plastic container then freeze for several hours.
Serve within 2 days.
Directions Continue>>>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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